Asparagus with Toasted Pine Nuts and Lemon Vinai

Yield: 4 servings

1 pound fresh asparagus spears
1/2 teaspoon salt
3 tablespoons pine nuts
1/2 teaspoon dried whole basil
1/4 cup olive oil
1/2 teaspoon dried whole oregano
1 tablespoon fresh lemon juice
Pepper, freshly ground
1 clove garlic, crushed

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.

Saut� pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.

Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat for 2 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

Per Serving: 185 Cal (78% from Fat, 9% from Protein, 14% from Carb); 4 g Protein; 17 g Tot Fat; 7 g Carb; 3 g Fiber; 34 mg Calcium; 2 mg Iron; 297 mg Sodium; 0 mg Cholesterol